Hi! I’m Cathy and it’s my third guest post on Lauren’s blog. [Check out her other posts: Cinnamon-Tahini Icing and Cherry Chili Brownie Baked Oatmeal!] Today I’m presenting you a recipe for vegan “Scrambled Eggs” Oatmeal.
I had a strange relationship with eggs before going vegan: I loved when my Grandma prepared me French toasts (vegan French toasts are on my “to do” list), didn’t care if there were eggs in a cake I ate but when I had to cook with eggs, I was grossed out and scared that I’ll be afflicted with Salmonellosis. Eggs were definitely not something I missed when I started plant-based diet.
My Polish vegan Internet friends often share pictures of their scrambled tofu. It looks like egg, they swear it tastes like egg and I honestly never wanted to try it…but one day I was in the mood to experiment and decided to make different version of vegan scrambled eggs… with oats. I love tofu but I love oatmeal more 🙂
There’s only one secret ingredient that makes this oatmeal so eggy: black salt, or Kala Namak. There are many vegan substitutes of eggs: banana, chia eggs, chickpea flour but only black salt gives such a strong egg flavour that even egg-eaters think it’s a real egg. It’s because this salt is very high in sulphur compounds. Because its intense taste you need to be very careful with how much you use! (I have a one kilogram bag of black salt and I’ll probably never finish it).
What you'll need: How to make it:
What you'll need:
How to make it: